BIIAB
Level 2
QN: 601/5692/2
Curriculum Active
BIIAB Level 2 NVQ Diploma in Professional Cookery (Preparation and Cooking)
Official qualification regulated by Ofqual, awarded by BIIAB. Classified as a Occupational Qualification. Total guided learning hours: 1482 hours.
Qualification Level
Level 2
Awarding Body
BIIAB
Syllabus Units
47 Units
Guided Hours
1482 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Complete Kitchen Documentation
Verified
Key Learning Objectives:
- Be able to complete kitchen documentation
- Understand how to complete kitchen documentation
2
Cook and finish basic fish dishes
Verified
Key Learning Objectives:
- Be able to cook basic fish dishes
- Understand how to cook basic fish dishes
- Be able to finish basic fish dishes
- Understand how to finish basic fish dishes
3
Cook and finish basic game dishes
Verified
Key Learning Objectives:
- Be able to cook basic game dishes
- Understand how to cook basic game dishes
- Be able to finish basic game dishes
- Understand how to finish basic game dishes
4
Cook and finish basic meat dishes
Verified
Key Learning Objectives:
- Be able to cook basic meat dishes
- Understand how to cook basic meat dishes
- Be able to finish basic meat dishes
- Understand how to finish basic meat dishes
5
Cook and finish basic offal dishes
Verified
Key Learning Objectives:
- Be able to cook basic offal dishes
- Understand how to cook basic offal dishes
- Be able to finish basic offal dishes
- Understand how to finish basic offal dishes
6
Cook and finish basic poultry dishes
Verified
Key Learning Objectives:
- Be able to cook basic poultry dishes
- Understand how to cook basic poultry dishes
- Be able to finish basic poultry dishes
- Understand how to finish basic poultry dishes
7
Cook and finish basic shellfish dishes
Verified
Key Learning Objectives:
- Be able to cook basic shellfish dishes
- Understand how to cook basic shellfish dishes
- Be able to finish basic shellfish dishes
- Understand how to finish basic shellfish dishes
8
Cook and finish basic vegetable dishes
Verified
Key Learning Objectives:
- Be able to cook basic vegetables dishes
- Understand how to cook basic vegetables dishes
- Be able to finish basic vegetables dishes
- Understand how to finish basic vegetables dishes
9
Cook and finish simple bread and dough products
Verified
Key Learning Objectives:
- Be able to cook simple bread and dough products
- Understand how to cook simple bread and dough products
- Be able to finish simple bread and dough products
- Understand how to finish simple bread and dough products
- Be able to store bread and dough products
- Understand how to store bread and dough products
10
Cook-Chill Food
Verified
Key Learning Objectives:
- Be able to portion pack and blast chill food
- Understand how to portion pack and blast chill food, 0 Be able to cook-chill food, 0 Understand how to cook-chill food
11
Cook-Freeze Food
Verified
Key Learning Objectives:
- 0 Be able to portion, pack and blast freeze food, 0 Understand how to portion, pack and blast freeze food, 0 Be able to store cook-freeze food, 0 Understand how to store cook-freeze food
12
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Verified
Key Learning Objectives:
- Know employer and employee rights, responsibilities and own organisational procedures
- know factors that affect own organisation and occupation
13
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met
Verified
Key Learning Objectives:
- Be able to liaise with care team to ensure that an individual’s nutritional needs are met
- Understand how to liaise with care team to ensure that an individual’s nutritional needs are met
14
Maintain food safety when storing, preparing and cooking food
Verified
Key Learning Objectives:
- 0 Be able to keep yourself clean and hygienic, 0 Know how to keep yourself clean and hygienic, 0 Be able to keep working area clean and hygienic
- Know how to keep working area clean and hygienic
- Be able to store food safely
- Know how to store food safely
- Be able to prepare, cook and hold food safely
- Know how to maintain food safety
- Know how to prepare, cook and hold food safely
15
Maintain, handle and clean knives
Verified
Key Learning Objectives:
- Be able to maintain, handle and clean knives
- Know how to maintain, handle and clean knives
16
Maintenance of a safe, hygienic and secure working environment
Verified
Key Learning Objectives:
- Be able to maintain personal health and hygiene
- Know how to maintain personal health and hygiene, 0 Be able to help maintain a hygienic, safe and secure workplace, 0 Know how to maintain a hygienic, safe and secure workplace
17
Make basic stock
Verified
Key Learning Objectives:
- Be able to make basic stocks
- Know how to make basic stocks
18
Order stock
Verified
Key Learning Objectives:
- Be able to order stock
- Know how to order stock
19
Prepare and cook food using a Tandoor
Verified
Key Learning Objectives:
- Be able to prepare food using a Tandoor
- Understand how to prepare food using a Tandoor
- Be able to cook food using a Tandoor
- Understand how to cook using a Tandoor
20
Prepare and mix spice and herb blends
Verified
Key Learning Objectives:
- Be able to prepare and mix spice and herb blends
- Understand how to prepare and mix spice and herb blends
21
Prepare and present food for cold presentation
Verified
Key Learning Objectives:
- Be able to prepare and present food for cold presentation
- Understand how to prepare and present food for cold presentation
22
Prepare cook and finish basic hot sauces
Verified
Key Learning Objectives:
- Be able to prepare basic hot sauces
- Understand how to prepare basic hot sauces
- Be able to cook basic to sauces
- Understand how to cook basic to sauces
- Be able to finish basic hot sauces
- Understand how to finish basic hot sauces
23
Prepare fish for basic dishes
Verified
Key Learning Objectives:
- Be able to prepare fish for basic dishes
- Understand how to prepare fish for basic dishes
24
Prepare game for basic dishes
Verified
Key Learning Objectives:
- Be able to prepare game for basic dishes
- Understand how to prepare game for basic dishes
25
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Verified
Key Learning Objectives:
- 0 Be able to prepare meals to meet relevant nutritional standards set for school meals, 0 Understand how to prepare meals to meet relevant nutritional standards set for school meals
26
Prepare meat for basic dishes
Verified
Key Learning Objectives:
- Be able to prepare meat for basic dishes
- Understand how to prepare meat for basic dishes
27
Prepare offal for basic dishes
Verified
Key Learning Objectives:
- Be able to prepare offal for basic dishes
- Understand how to offal for basic dishes
28
Prepare poultry for basic dishes
Verified
Key Learning Objectives:
- Be able to prepare poultry for basic dishes
- Understand how to prepare poultry for basic dishes
29
Prepare shellfish for basic dishes
Verified
Key Learning Objectives:
- Be able to prepare shellfish for basic dishes
- Understand how to prepare shellfish for basic dishes
30
Prepare vegetables for basic dishes
Verified
Key Learning Objectives:
- Be able to prepare vegetables for basic dishes
- Understand how to prepare vegetables for basic dishes
31
Prepare, cook and finish basic bread and dough products
Verified
Key Learning Objectives:
- Be able to prepare basic bread and dough products
- Understand how to prepare basic bread and dough products
- Be able to cook basic bread and dough products
- Understand how to cook basic bread and dough products
- Be able to finish basic bread and dough products
- Understand how to finish basic bread and dough products
32
Prepare, cook and finish basic cakes, sponges, biscuits and scones
Verified
Key Learning Objectives:
- Be able to prepare basic cakes, biscuits and scones
- Understand how to prepare basic cakes, biscuits and scones
- Be able to cook basic cakes, biscuits and scones
- Understand how to cook basic cakes, biscuits and scones
- Be able to finish basic cakes, biscuits and scones
- Understand how to basic cakes, biscuits and scones
33
Prepare, cook and finish basic cold and hot desserts
Verified
Key Learning Objectives:
- Be able to prepare basic hot and cold desserts
- Understand how to prepare basic hot and cold desserts
- Be able to cook basic hot and cold desserts
- Understand how to cook basic hot and cold desserts
- Be able to finish basic hot and cold desserts
- Understand how to finish basic hot and cold desserts
34
Prepare, cook and finish basic egg dishes
Verified
Key Learning Objectives:
- Be able to prepare basic egg dishes
- Understand how to prepare basic egg dishes
- Be able to cook basic egg dishes
- Understand how to cook basic egg dishes
- Be able to finish basic egg dishes
- Understand how to finish basic egg dishes
35
Prepare, cook and finish basic grain dishes
Verified
Key Learning Objectives:
- Be able to prepare basic grain dishes
- Understand how to prepare basic grain dishes
- Be able to cook basic grain dishes
- Understand how to cook basic grain dishes
- Be able to finish basic grain dishes
- Understand how to finish basic grain dishes
36
Prepare, cook and finish basic pasta dishes
Verified
Key Learning Objectives:
- Be able to prepare basic pasta dishes
- Understand how to prepare basic pasta dishes
- Be able to cook basic pasta dishes
- Understand how to cook basic pasta dishes
- Be able to finish basic pasta dishes
- Understand how to finish basic pasta dishes
37
Prepare, cook and finish basic pastry products
Verified
Key Learning Objectives:
- Be able to prepare basic pastry products
- Understand how to prepare basic pastry products
- Be able to cook basic pastry products
- Understand how to cook basic pastry products
- Be able to finish basic pastry products
38
Prepare, cook and finish basic pulse dishes
Verified
Key Learning Objectives:
- Be able to prepare basic pulse dishes
- Understand how to prepare basic pulse dishes
- Be able to cook basic pulse dishes
- Understand how to cook basic pulse dishes
- Be able to finish basic pulse dishes
- Understand how to finish basic pulse dishes
39
Prepare, cook and finish basic rice dishes
Verified
Key Learning Objectives:
- Be able to prepare basic rice dishes
- Understand how to prepare basic rice dishes
- Be able to cook basic rice dishes
- Understand how to cook basic rice dishes
- Be able to finish basic rice dishes
- Understand how to finish basic rice dishes
40
Prepare, cook and finish basic soups
Verified
Key Learning Objectives:
- Be able to prepare basic soups
- Understand how to prepare basic soups
- Be able to cook basic soups
- Understand how to cook basic soups
- Be able to finish basic soups
- Understand how to finish basic soups
41
Prepare, cook and finish basic vegetable protein dishes
Verified
Key Learning Objectives:
- Be able to prepare basic vegetable protein dishes
- Understand how to prepare basic vegetable protein dishes
- Be able to cook basic vegetable protein dishes
- Understand how to cook basic vegetable protein dishes
- Be able to finish basic vegetable protein dishes
42
Prepare, cook and finish Dim Sum
Verified
Key Learning Objectives:
- Be able to prepare fillings for Dim Sum
- Understand how to prepare fillings for Dim Sum
- Be able to prepare dough and wrappers for Dim Sum
- Understand how to prepare dough and wrappers for Dim Sum
- Be able to assemble and cook Dim Sum
- Understand how to assemble and cook Dim Sum
43
Prepare, cook and finish noodle dishes
Verified
Key Learning Objectives:
- Be able to prepare noodle dishes
- Understand how to prepare noodle dishes
- Be able to cook noodle dishes
- Understand how to cook noodle dishes
- Be able to finish noodle dishes
- Understand how finish noodle dishes
44
Process dried ingredients prior to cooking
Verified
Key Learning Objectives:
- Be able to process dried ingredients prior to cooking
- Understand how to process dried ingredients prior to cooking
45
Produce Healthier Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce healthier dishes, 0 Understand how to produce healthier dishes
46
Set Up and Close Kitchen
Verified
Key Learning Objectives:
- 0 Be able to prepare kitchen for food operations, 0 Understand how to prepare kitchen for food operations, 0 Be able to prepare food items for operation and service, 0 Understand how to prepare food items for operation and service, 0 Be able to close kitchen after operations, 0 Understand how to close kitchen after operations
47
Working effectively as part of a hospitality team
Verified
Key Learning Objectives:
- Be able to plan and organise own work
- Be able to work effectively with team members
- Be able to develop own skills
- Know how to plan and organise own work
- Know how to work effectively with team members
- Know how to develop own skills
Regulatory & Verification Details
- Qualification Number (QN)
- 601/5692/2
- Regulated Status
- Available to learners
- Awarding Body
- BIIAB
- Qualification Type
- Occupational Qualification
- Operational Start
- Mar 2015